The Other Kind of Okonomiyaki

I’ve covered Hiroshima-style okonomiyaki store Ganbaru-tei before; it’s only one of several places around Gumyoji to get your fix. In the same week, I accepted an invite from one of my dormmates to go to another restaurant, the one I’d been to before: Yocchan-tei. This store also serves up okonomiyaki on plates right in front of you, so it’s perfect for escaping from the cold of autumn and winter by ducking in and having a steaming hot grill to warm your hands up with by hovering them above.

Whereas Hiroshima-style okonomiyaki features layered ingredients, this more traditional style of okonomiyaki features them mixed up. Yocchan-tei actually has people mix the ingredients themselves (they’re served in a bowl for you to do so); I imagine they do this so you can get the consistency you like. (If you don’t want to, or if you don’t know how, they’ll also be happy to do so for you — but it’s not as fun, I think.) Spatulas are also provided, for shaping the mix afterwards.

Despite how similar everyone’s okonomiyaki looks, as the name implies (okonomiyaki can be translated as what you like, fried), you can choose from a variety of ingredients. They’re traditionally served with seafood inside, but there are also other options at most places, it seems; mine, for example, had bacon, cheese, and garlic inside. Then, you can top it off with whatever toppings you’d like: pictured above are the three okonomiyaki we ordered, with okonomiyaki sauce, Japanese mayonnaise, katsuobushi (sliced bonito flakes), and aonori (seaweed flakes). Slice the finished okonomiyaki into quarters with the spatula(s), and you’re ready to eat! ◆